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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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My mother calls this corn pudding but many people see it as a casserole. It is very rich and must be eaten with another vegetable just so you won't feel wrong for it tasting sooo good. Ingredients:
1 (15 1/4-ounce) can whole kernel corn, drained |
1 (14 3/4-ounce) can cream-style corn |
1 (8-ounce) package corn muffin mix (recommended: jiffy) |
1 cup sour cream |
1/2 cup (1 stick) butter, melted |
1 to 1 1/2 cups shredded cheddar |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
3. Pour into a greased 9 by 13-inch casserole dish.
4. Bake for 45 minutes, or until golden brown.
5. Remove from oven and top with Cheddar.
6. Return to oven for 5 to 10 minutes, or until cheese is melted.
7. Let stand for at least 5 minutes and then serve warm.
8. Paula Deen made this one from Foodnetwork; and you know how she is!
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